This vegan caramelized onion gravy is made with thinly sliced shallots, savory vegetable broth, and freshly crushed black pepper. The shallots cook down until soft and golden, bringing a gentle sweetness that balances the peppery gravy.
Spoon it over mashed potatoes, roasted vegetables, or a vegan roast. It’s a light, pourable gravy with tender strands of shallot throughout, and you can strain it if you prefer a smooth finish. Either way, give those shallots time to brown - that’s where much of the flavor comes from.
❤️ Why You’ll Love This Recipe
- Sweet shallots and peppery warmth. A little maple syrup rounds out the savory broth and tamari.
- Choose your texture. Leave the shallots in or strain the finished gravy smooth.
- Easy to make ahead. Prepare it before dinner and gently reheat when everything else is ready.
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🌱 Ingredients & Notes
Shallots: This onion gravy uses shallots for their delicate flavor and sweetness. Slice them thinly and evenly so they soften and brown at a similar rate.
Vegetable broth: Choose a flavorful, low-sodium broth so you have room to season with tamari. Vegetable stock works too.
Black peppercorns: Freshly crush them into small pieces for peppery warmth throughout the gravy. For a milder result, start with half the amount and taste after simmering.
All-purpose flour: Known as plain flour in the UK. The small amount used here makes a light, pourable gravy; straining out the shallots will give it a thinner consistency.
See the recipe card below for the full ingredient list and measurements.
🧅 Give the Shallots Time to Turn Golden
A wide skillet lets the shallots spread out and lose moisture as they cook. Keep the heat moderate: they should gradually soften and turn golden, with some browned edges.
If the pan dries out or the shallots stick before they’re tender, lower the heat and add a small splash of water. Stir to loosen the golden bits from the pan, then let the water cook off.
Add the maple syrup and first splash of tamari toward the end. They coat the shallots and deepen the flavor, but their color can make the onions look ready before they have actually softened. Judge the shallots themselves: they should be tender, sweet-smelling, and golden before that final glaze goes in.
🥄 Getting the Gravy Smooth
The roux is simply the butter and flour cooked together before you add liquid. Start with a small splash of broth and whisk until smooth, then gradually add the rest. Pouring it in a little at a time makes it easier to work out any flour lumps.
Once the gravy is simmering, stir in the shallots and scrape in their pan juices too. Those browned bits are worth keeping.
This recipe uses a small amount of flour for a light gravy. Let it simmer gently before deciding whether it needs adjusting; it will also thicken a little as it cools. If it becomes too thick, loosen it with a splash of broth or water.
💡 Tips for Better Flavor
- Freshly crush the pepper: A mortar and pestle or a coarse pepper-mill setting works well. For a milder gravy, start with half the amount and taste after simmering.
- Season at the end: Broth and tamari both contribute salt, which becomes more concentrated as the gravy reduces.
- Strain only if you want to: A fine-mesh sieve removes the shallot pieces and most pepper fragments. Leaving them in keeps their texture and gives the gravy more body.
🍽️ What to Serve With Onion Gravy
Spoon this gravy over mashed potatoes and vegan sausages for a cozy plate of bangers and mash, or serve it alongside a vegan nut roast, roast potatoes, roasted carrots and vegan Yorkshire puddings.
For a holiday meal, make the gravy ahead and gently reheat just before serving.
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❓ Frequently Asked Questions
Yellow onions are a reasonable alternative, but replace the shallots by peeled weight rather than using four whole onions. They may need longer to soften and brown, so follow the color and texture cues rather than a fixed cooking time.
Check whether the shallots, garlic, or maple syrup caught on the bottom of the pan. Golden-brown bits add flavor; blackened bits can make the gravy bitter. Lower the heat if the shallots are browning before they soften.
As written, it contains all-purpose flour, so it isn’t gluten-free. Tamari alone doesn’t make the recipe gluten-free; the thickener would also need to change, and the broth and tamari labels would need checking.
Did you make this recipe? If so, will you do me a huge favor and leave a review and star rating & let me know how you liked this recipe? THANK YOU! ❤️
🔜 Related Recipes
For more roast dinner inspiration, try my Vegan Seitan Wellington or switch things up with my creamy Vegan Peppercorn Sauce.
Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:
📖 Recipe Card
Vegan Caramelized Onion Gravy with Shallots & Black Pepper
Equipment
- Wide skillet
- medium saucepan
- Sharp knife and cutting board
- Whisk and spoon
- Mortar and pestle or pepper mill
- fine mesh sieve optional
Ingredients
For the shallots
- 4 whole shallots peeled and thinly sliced
- 2 tablespoons olive oil 30 ml
- 1 tablespoon unsalted vegan butter 14g
- 1 tablespoon maple syrup 15 ml
- 1 teaspoon tamari soy sauce
For the gravy
- 1 tablespoon unsalted vegan butter 14g
- 2 whole garlic cloves minced
- 1 tablespoon all-purpose flour 8g, UK: plain flour
- 2 cups vegetable broth 480 ml, preferably low-sodium, plus more as needed
- 1 teaspoon black peppercorns crushed; use ½ teaspoon for a milder gravy
- 1 tablespoon tamari soy sauce 15 ml, plus more to taste
- Salt to taste
- Fresh thyme leaves optional, to serve
Instructions
- Heat the olive oil and 1 tablespoon vegan butter in a wide skillet over medium heat. Add the sliced shallots and stir to coat. Reduce the heat to medium-low and cook for approximately 20-30 minutes, stirring occasionally, until tender and golden. Lower the heat and add a small splash of water if they begin to stick or brown too quickly.
- Stir in the maple syrup and 1 teaspoon tamari. Cook for another 1-2 minutes, stirring, until the shallots are coated and glossy. Remove from the heat and set aside.
- Melt the remaining 1 tablespoon vegan butter in a medium saucepan over medium-low heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the vegetable broth, starting with a small splash and whisking until smooth before adding more. Bring to a gentle simmer, stirring regularly.
- Add the shallots and their pan juices, crushed black pepper, and 1 tablespoon tamari. Simmer gently for 5-8 minutes, stirring occasionally, until the gravy has lightly thickened and the flavors have combined. If the shallot pan has golden bits stuck to it, loosen them with a splash of broth or water and add to the gravy.
- Taste and add salt or a little more tamari if needed. Add extra broth or water if the gravy is too thick. For a smooth finish, pass through a fine-mesh sieve into a warmed serving jug; otherwise, serve with the shallots left in. Garnish with fresh thyme if using.
Notes
- Texture: This is a light, pourable gravy. The shallots add body when left in; straining produces a thinner result.
- Timing: Shallot cooking time depends on their size, slice thickness, and your pan. Use tenderness and golden color as the main cues.
- Pepper: Measure the peppercorns before crushing. Start with ½ teaspoon for a milder result and add more after simmering if needed.
- Salt: Broth and tamari vary in saltiness. Season after simmering.
- Storage: Refrigerate airtight for up to 3 days. Reheat gently until hot throughout, adding a splash of water or broth as needed.
- Make ahead: Cook and refrigerate the shallots up to 1 day before making the gravy.
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